cheesy bean casserole

The end of March is in sight, so I feel like my window to post warm casserole recipes is closing. Therefore, I’m going to try to squeeze in a few more before it gets too hot to even think about turning on the oven. And since it’s a Friday in Lent, I thought I’d share this super simple, tasty meatless casserole.

This takes less than 30 minutes from start to finish {and that includes chopping and opening cans, etc}. A normal person, who doesn’t get sidetracked 18 times while cooking, would probably be able to do it in less than 25.

So instead of rambling, I’ll make this post quick and give you the recipe:

*You can use frozen chopped veggies to make this even faster to prepare since you won’t have to chop.

Note: This meal is so easy to cut in half. It also freezes well; freeze casserole in baking dish before topping with cheese. Transfer to the refrigerator the morning you plan to cook it, and take it out of the fridge before preheating the oven. Cook for 15 minutes (or whenever it is warmed through) instead of 5.

Also, this is gluten-free, wheat-free, egg-free, nut-free, & soy-free. Be sure to check your ingredients to ensure they are free of any allergens.